Ingredients:For the Filling:– 1 lb mixed seafood (shrimp, scallops, crab meat, or any combination you prefer), peeled and deveined– 1 cup frozen peas– 1/2 cup diced carrots– 1/2 cup chopped leeks
– 1/4 cup chopped shallots– 3 tablespoons unsalted butter– 3 tablespoons all-purpose flour– 1 1/2 cups seafood or vegetable broth– 1/2 cup heavy cream
– 1/4 cup dry white wine– 2 tablespoons chopped fresh parsley– Salt and pepper to taste
Instructions:1. Preheat the Oven:Preheat your oven to 400°F (200°C).
Prepare the Seafood:– In a large skillet, melt 2 tablespoons of butter over medium heat.– Add leeks and shallots, sauté until softened.– Add seafood and cook until just opaque. Remove seafood from the skillet and set aside.
Make the Sauce:– In the same skillet, melt the remaining 1 tablespoon of butter.– Stir in the flour to create a roux. Cook for 1-2 minutes, stirring constantly.– Gradually whisk in the broth, wine, and heavy cream until the mixture thickens.
– Season with salt and pepper to taste.– Add back the cooked seafood, peas, carrots, and chopped parsley. Mix well. Remove from heat.
Prepare the Pastry:– Roll out the puff pastry on a lightly floured surface and cut into rounds that fit your mini pie dishes.
– Place the pastry rounds over the mini pie dishes, pressing the edges to seal.– Beat the egg and brush it over the pastry for a golden finish.
Bake:– Place the mini pie dishes on a baking sheet and bake in the preheated oven for 20-25 minutes or until the pastry is golden brown and the filling is bubbly.
Serve:– Allow the mini seafood pot pies to cool for a few minutes before serving.– Garnish with additional chopped parsley if desired.